Holiday Inn Milwaukee Riverfront

Year by year

Inspections

1. Apr 23, 2025 Re-inspection · 2 priority foundation, 3 core, 2 repeat
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration for each santizer used. ON ORDER.

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Utensils on the cookline are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     WAREWASHING MACHINE - DATA PLATE OPERATION SPECIFICATION

     The warewashing machine does not have an easily accessible or readable data plate.

     Correction: Provide an easily accessible and readable data plate affixed to the warewashing machine that outlines the machine’s design and operating specifications. DATA PLATE IS ON ORDER.

     Code 4-204.113

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The kitchen and kitchen equipment is not cleaned on a frequent basis. The entire kitchen is dirty and requires a deep cleaning.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. FACILITY IS HIRING A PROFESSIONAL CLEANING COMPANY.

     Code 4-602.13

2. Apr 16, 2025 Routine · 3 priority, 7 priority foundation, 5 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Milk in reach in cooler is cold held at [57 ]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Milk has exceeded its date mark of 2-18-25 and 11-17-24. Pickled onions has exceeded its date more of 8-24-24

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Many food items in the kitchen were voluntarily discarded. Items included: milk, pickled onions, moldy carrots, old raw celery, old raw spinich, dressings, raw meat said to be 2 months old, two buckets of pickles.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - SEPARATION

     Degreaser stored over food and food prep area.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Foods on the cookline and the walk in cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration for each santizer used.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Utensils on the cookline are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sinks are dirty and require cleaning

     Correction: Keep handwashing sink in clean working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops stored on top of ice machines.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WAREWASHING MACHINE - DATA PLATE OPERATION SPECIFICATION

     The warewashing machine does not have an easily accessible or readable data plate.

     Correction: Provide an easily accessible and readable data plate affixed to the warewashing machine that outlines the machine’s design and operating specifications.

     Code 4-204.113

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The kitchen and kitchen equipment is not cleaned on a frequent basis. The entire kitchen is dirty and requires a deep cleaning.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - PRESET TABLEWARE

     Preset tableware is not properly covered or protected to prevent contamination of the food contact surface.

     Correction: If preset, utensils shall be protected from contamination by being wrapped, covered or inverted. Any exposed, unused settings shall be removed when the consumer is seated or unused utensils shall be removed after the consumer is seated and be properly cleaned and sanitized.

     Code 4-904.13

3. May 3, 2024 Re-inspection 2 · 1 core, 1 repeat
   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at either hand washing sink in the kitchen.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. Apr 19, 2024 Re-inspection · 1 priority, 2 priority foundation, 3 core, 6 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cheese in prep cooler on cook line is cold held at 50°F, deli ham is at 48 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Cheese and deli ham were voluntarily discarded. Facility shall not use prep cooler until repaired.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is at 148° F.

     Correction: Adjust the water temperature so the hot water is between 160°F and 194 °F or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. Facility must sanitize in the 3-compartment sink until high-temp dish machine has been repaired. .

     Code 4-501.112

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink closest to dish machine.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of exterior of fryer are soiled with grease and food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The following plumbing is not maintained in good repair: 1. The Hoshezaki ice machine is draining onto the floor. 2. The pipe beneath the rinse compartment of the 3-compartment sinks is leaking. 3. The floor drains near the 3-compartment sinks are not draining and there is an accumulation of liquid in them.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at either hand washing sink in the kitchen.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

5. Apr 1, 2024 Routine · 1 priority, 2 priority foundation, 3 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Cooked chicken wings and sliced tomatoes in upper area of prep cooler on the cook line in are cold held at 57°F and 50 degrees F respectively. It was observed that the top door of prep cooler is bent and there is a gap which could allow cold air to escape.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Chicken wings and sliced tomatoes were voluntarily discarded. Recommend not storing potentially hazardous foods in top portion of prep cooler until top door is repaired or replaced.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is at 148° F.

     Correction: Adjust the water temperature so the hot water is between 160°F and 194 °F or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. Facility must sanitize in the 3-compartment sink until high-temp dish machine has been repaired. .

     Code 4-501.112

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink closest to dish machine.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of exterior of fryer are soiled with grease and food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The following plumbing is not maintained in good repair: 1. The Hoshezaki ice machine is draining onto the floor. 2. The pipe beneath the rinse compartment of the 3-compartment sinks is leaking. 3. The floor drains near the 3-compartment sinks are not draining and there is an accumulation of liquid in them.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at either hand washing sink in the kitchen.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

6. May 17, 2023 Re-inspection · No items found

   No violations cited.